Breadelicious Part 2: Barcook Bakery

Hello. I am back, with more bread. NYAHAHAHA. I'm a happy girl today. Well the day didn't start out that well, but it became really good. Ever heard the saying "When you're upset, food is your best friend"? Totally applicable to me today. Food can be my best friend forever.

The day started off disappointing. I had planned to have Mama's Patisserie for breakfast, but when we reached, the breads hadn't been served yet and we were told they would only start at 9. Disappointed, we headed down for the second option: Barcook Bakery. Now, looking back in June, I had a post where I promised I would eat Barcook's Raisin cream cheese again someday? (Refer to link:New Month,new start)

Here's the time to fulfil that promise.

And also, another reason to try Barcook again is for their famous liu sha bread, apparently even better than Baker Talent's! Baker Talent disappointed me greatly the last time, I was really hoping that Barcook wouldn't!

Was at the newly opened outlet at Novena Square 2!

It was really early, so I was pretty surprised that they still had quite a number of breads on sale. Hope not leftovers ):<

Starting with the one I've missed the most! Ever since ED, each time I walked past Barcook, the only thing I could do was stop and stare at these fluffy beauties, envying the long queue that would soon be able to savour the cheesy goodness.

IT'S MY TURN. Step aside, ED.

Big and fluffy. I love you.

The filling. The fluffiness. I've missed it so much.

As I tore the soft bread into half, I was drifting to happiness as the skin separated tenderly, revealing the thick cream cheese filling inside. I was grinning happily to myself as I held the warm dough in my hands, snapping a photo of it to commemorate the moment. My mum was already chewing on hers; this was a normal occurrence to her. I nearly couldn't bear to eat it. As I took my first bite, I was greeted by a wave of goey sweetness, flooding the roof of my mouth and teasing my tastebuds. I relished every bite, reminiscing about the times when I could easily gobble down 3 of these exact same breads. Why I kept myself from these for so long, I will never be able to understand myself. And I was wondering; why is it called raisin cream cheese, when the only raisin they give is the one on the top of the bread? My questions were answered when I was towards the last few bites of the bread-suddenly 3 raisins emerged. Barcook, you need to mix your fillings better please ): Hesitantly, I swallowed the last of the bread. But I reassured myself after that, because I knew this wouldn't be the last time I'd be having this.

I eagerly moved on to the next serving. Save the best for the last, right?

It has a cute hole in the middle ahahaha xD

I made my mum open hers first, to see if there would be any flow. I even prepared my phone and was ready to take an instavid of the flowy porn which I'd seen on Instagram. Alas, when she tore hers open, we weren't greeted by a stream of yellow. Hers wasn't filled with sufficient filling, so it barely even fit into the whole bread. We were utterly disappointed and I muttered sad words of consolation to myself and began to tear open my own.

I hadn't even thought of doing it delicately, thinking the result would be the same as my mum's. But Barcook got me good. Bam! The fluid leaked out before I even got through half the bread, shocking me instantly as the first drop of yellow fell onto the table. I gasped and my mum stared. "Walao, yours got flow!" She said, and I laughed, whipped out my phone happily and began taking photos. LOL, So Singaporean! 

Not even through half and it started dripping out, catching me off guard completely!

Nyahaha. Abit too yellow though? It's usually a darker shade of yellow.

The taste though, was a different story to its texture. It didn't taste like the normal salted egg yolk bun. It tasted just like custard! There was only a slight tinge of saltiness, but it didn't stay on my tongue at all. Hmm, I like custard though, so I'm not complaining. They should call it flowy custard bun? Wait. Or is that already it's name? Hahaha okay I'm confused, nevermind! IT WAS GOOD, THAT'S ALL.

Drip drip drip. I love liu sha breads.

If I had to compare Barcook Bakery to Baker Talent, Barcook wins hands down. But I guess given the much lower prices as compared to Barcook, at Baker Talent, the standard of the food is what you pay for. Baker Talent isn't that bad though! Just....not as good. AHA. Anyway, it was a good breakfast, with easy chatter with my mum and happy thoughts floating around in my head.

I honestly can't wait to blog about Mama's. But that will have to wait. I should change my name to bread lover instead. But I still love veggie and fruits ): BUT BREAD......GAH.